This Tiramisu Cheesecake blends a smooth coffee-infused cheesecake filling with a light white chocolate whipped topping and a dusting of cocoa powder. It’s an elegant, crowd-pleasing dessert for holidays and special occasions.
Classic Italian tiramisu inspires this cheesecake: the flavors of espresso and ladyfingers are incorporated into a rich, creamy cheesecake that’s straightforward to prepare. Plan ahead—this cheesecake needs time to cool and set for the best texture.
Make the cheesecake 1–2 days before serving when possible. A water bath is recommended to promote even baking and to reduce the chance of cracked edges.
How to make tiramisu cheesecake
Follow these organized steps to create a silky tiramisu cheesecake.
- Make the crust: Process the Oreos, including the cream centers, with the instant espresso powder until finely ground. Add melted butter, combine, and press into a 9″ springform pan lined with parchment. Bake at 350°F for 10 minutes, then set aside to cool.
- Prepare the water bath: Reduce oven temperature to 320°F. Place a large roasting pan on the middle rack and pour in hot water to a depth of about 1″. Close the oven door.
- Make the filling: Bring cream cheese, eggs, and butter to room temperature for a smooth batter. Using a stand or electric mixer on LOW, beat cream cheese, butter, and sugar until smooth, scraping down the bowl as needed. Add eggs one at a time, then vanilla, 6 tablespoons of prepared espresso, and flour. Mix gently—do not overmix. Pour half the filling into the prepared pan.
- Layer the filling: Quickly dip ladyfingers into the remaining espresso and arrange a single layer over the filling. Pour the remaining cheesecake filling over the ladyfingers and smooth the top with an offset spatula.
- Bake: Set the springform pan inside a 10″ cake pan, then place the cake pan into the preheated water bath. The water should reach roughly halfway up the sides of the cake pan; add water if needed. Bake at 320°F for 1 hour.
- Cool: Turn the oven off and leave the cheesecake inside with the door cracked for 1 hour. After that, remove the cheesecake, run a knife around the pan edge, and let it cool completely at room temperature on a heat-safe surface.
- Chill: Refrigerate the cheesecake, uncovered, for at least 6 hours or preferably overnight to fully set. Keep the cake in the springform pan until ready to serve.
- To serve: Prepare the white chocolate whipped topping, pipe or spread it over the chilled cheesecake, dust with cocoa powder, and slice to serve.
Tips for success
A few simple tips will help you achieve a smooth, crack-free cheesecake:
- Avoid overmixing the filling. Excess air can cause cracks during baking.
- The center should still be slightly jiggly when the cheesecake comes out of the oven; it will firm up as it cools and chills.
- Use a water bath to maintain a moist oven environment; the steam promotes even baking from the outside in.
- To prevent water from leaking into the crust, place the 9″ springform pan inside a slightly larger 10″ cake pan before setting it in the roasting pan.
How to store tiramisu cheesecake
- To Store: Keep leftovers covered in the refrigerator for up to 5 days.
- To Freeze: Freeze the cheesecake without the whipped topping until solid. Wrap in plastic wrap and foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then add the topping and dust with cocoa before serving.
5 must try cheesecake recipes
If you enjoy this tiramisu cheesecake, consider trying other favorite cheesecakes for gatherings or celebrations.
- Lemon Cheesecake
- Banana Cream Cheesecake
- Key Lime Cheesecake
- Oreo Cheesecake
- Vanilla Bean Cheesecake
Tiramisu Cheesecake
Amy Duska
This Tiramisu Cheesecake recipe combines coffee-flavored cheesecake with a white chocolate whipped topping and a dusting of cocoa powder—ideal for holidays and celebrations.
Prep Time 20 mins
Cook Time 1 hr
Chill Time 6 hrs
Total Time 7 hrs 20 mins
Course Dessert
Cuisine American
Servings 12
Calories 581 kcal
Ingredients
Crust
- 24 Oreos, including the cream center
- 1 teaspoon instant espresso powder
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 oz. cream cheese, room temperature
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup flour
- 12 ladyfinger biscuits
- 1.5 cups prepared espresso or very strong coffee (reserve 6 tablespoons for the filling; the rest for dipping ladyfingers)
Whipped Topping
- 8 oz. heavy whipping cream
- 4 oz. cream cheese, room temperature
- 1/2 cup milk
- 1 packet white chocolate instant pudding mix or vanilla flavored
- 1/4 cup cocoa powder (for dusting)
Instructions
- Preheat the oven to 350°F and line a 9″ springform pan with parchment paper.
- Make the crust: Pulse Oreos and instant espresso in a food processor until finely ground. Add melted butter and pulse until combined. Press firmly into the pan bottom and bake 10 minutes. Cool while preparing the filling.
- Prepare the water bath: Reduce oven to 320°F. Place a large roasting pan on the middle rack and pour hot water into it to about 1″ depth.
- Make the filling: On LOW, beat cream cheese, butter, and sugar until smooth. Add eggs one at a time until incorporated. Stir in vanilla, 6 tablespoons espresso, and flour. Pour half the mixture over the cooled crust.
- Layer the filling: Dip ladyfingers into remaining espresso and place in a single layer over the filling. Cover with the remaining cheesecake batter and smooth the top.
- Bake: Place the springform pan inside a 10″ cake pan, then into the water bath. Bake for 1 hour at 320°F.
- Cool: Turn the oven off and let the cheesecake cool in the oven with the door cracked for 1 hour. Remove, run a knife around the edge, and cool completely at room temperature.
- Chill: Refrigerate uncovered for at least 6 hours or overnight to set. Keep the cake in the springform pan.
- Make the whipped topping: Whip the heavy cream to stiff peaks. In another bowl, beat the cream cheese, milk, and instant pudding until smooth. Fold the whipped cream into the cream cheese mixture.
- Assemble: Remove the springform ring, transfer the cheesecake to a serving platter, and pipe or spread the whipped topping. Dust with cocoa powder and keep chilled until serving.
Notes
- To Store: Refrigerate leftovers covered for up to 5 days.
- To Freeze: Freeze without the whipped topping until solid. Wrap in plastic and foil and store up to 3 months. Thaw overnight in the refrigerator and add the topping before serving.
Keyword cheesecake recipe, tiramisu
This recipe was originally posted in January 2016 and updated in July 2018. Ladyfingers were removed from the crust ingredients.